Finca Libre CM
Finca Libre CM
| country | Nicaragua |
|---|---|
| region | Los Arados, Nueva Segovia |
| farm | Finca Libre |
| producer | Pil Hoon Seu |
| altitude | 1570-1690 masl. |
| varietal | Parainema |
| process | natural carbonic maceration |
| notes | berry, grape, toffee |
| profile | wild, sweet, tropical |
| importer | Common Goal |
Finca Libre sits in El Pinabete, in the Los Arados area of Mozonte, Nueva Segovia. It’s a relatively young, experimental farm focused on pushing quality through variety selection and processing.
The farm ranges from 1570 to 1630 meters above sea level, altitude that shows up clearly in the cup. It spans 24.5 hectares, with a significant portion currently being renovated, which gives you a sense of how actively the project is evolving.
Planting is diverse by design. Geisha makes up about 5 hectares, alongside smaller lots of Kenya, Pink Bourbon, K7, and Parainema. There’s also Ethiopian Heirloom, SL28 and SL34, with Red Catuai forming the backbone of the farm. Each variety is treated as its own expression rather than blended into a single profile.
For this lot, the focus is on carbonic maceration, a process borrowed from winemaking but adapted carefully for coffee.
Whole cherries are sealed in tanks and held at cool, controlled temperatures. As fermentation begins, the fruit produces CO₂, pushing out oxygen and creating an anaerobic environment. This allows fermentation to happen within the cherry itself, rather than from the outside in.
Over several days, the cherries take on a dense, almost gelatinous texture.
From there, they’re moved to raised beds inside the same controlled environment to stabilize before finishing drying outside on African beds.
The result is a coffee with more structure and depth, fruit-forward, but not loud. Controlled, not chaotic.
Clean Coffee
Clean Coffee
We believe coffee should be both delicious and responsibly sourced. That’s why we only work with specialty-grade coffees that are carefully harvested, dried, and stored. The result is clean, safe coffee that reflects the care of everyone involved.
We’ve had a few questions lately about mold and mycotoxins in coffee. These concerns are understandable, especially with the rise of health-focused media highlighting potential contaminants in commodity-grade coffees. But it's important to contextualize this issue within the specialty coffee supply chain.
Mycotoxins, such as ochratoxin A (OTA) and aflatoxins, can develop when green coffee is improperly processed, dried too slowly, or stored in environments with high humidity and poor ventilation. These conditions are more common in lower-grade, bulk commodity coffees that are harvested and handled with minimal oversight.
The coffees we buy, on the other hand, are traceable, meticulously processed, and stored under controlled conditions. We work exclusively with specialty importers who conduct rigorous quality control at origin and upon arrival, including moisture content analysis, water activity measurements, and sensory evaluation. Coffees showing any signs of mold contamination would be eliminated long before they reach us. Moldy lots not only pose a safety risk, they simply don’t taste good and would fail basic cupping protocols.
While mold and mycotoxin testing isn’t typically a requirement in the specialty sector, it’s also not absent. In some producing countries, OTA testing is mandatory for export. And in others, lots above a certain size are routinely spot-checked by local quality control authorities. More importantly, the stringent handling and drying practices required to meet specialty standards make the presence of harmful mycotoxins highly unlikely.
We’re also attentive to how we store our green coffee, in sealed GrainPro bags, in a stable, low-humidity environment, and roasted in small batches to maintain quality and freshness.
If you'd like to dive deeper into specific protocols, we're happy to talk more. In short, we only work with importers we trust, who work with producers they trust, and quality control is built into every step. The coffees we choose to roast are clean, carefully handled, and selected with intention.
Shipping Rates
Shipping Rates
Our current shipping rates are as follows:
Local Delivery Rates within 2km
$5.00 for orders between $0-$20
$2.50 for orders between $20-$40
FREE for orders over $40
Canadian Shipping (with tracking)
Standard rates for orders between $0-$36
$10 for orders between $36-$75
FREE for orders over $75
US Shipping (with tracking)
Standard rates for orders between $0-$100
FREE for orders over $100
Packaging
Packaging
100% Recyclable
Our coffee bags are made of 100% recyclable plastic and widely accepted at recycling depots across Canada, making it easy for you to responsibly dispose. Its recyclable materials ensure that it can be repurposed efficiently, contributing to environmental sustainability efforts and promoting a circular economy model.
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